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The Perfect Prime Rib
Posted on 12/18/14 at 5:04 pm
Posted on 12/18/14 at 5:04 pm
I've used this recipe the last 4 times I've made it, and it comes out perfectly every time. It's basically a reverse sear with the sear coming from a dry heat.
You could also use a blow torch.
Ingredients
Standing rib roast (prime rib), 3-12 pounds (This recipe works for prime rib roasts any size from 2 ribs to 6 ribs. Plan on 1 pound of bone-in roast per guest (each rib adds 1.5 to 2 pounds to the roast))
Kosher salt
Freshly ground black pepper
Procedures
1 - Preheat oven to lowest possible temperature setting, 150°F or greater (some ovens can't hold a temperature below 200°F). Season roast generously with kosher salt and fresh ground black pepper. Place roast, with fat cap up, on v-rack set in large roasting pan. Place in oven and cook until center of roast registers 120°F on an instant-read thermometer for medium-rare, or 135°F for medium. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours. In a 200°F oven, this will take 3 1/2 to 4 hours.
2 - Remove roast from oven and tent tightly with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes, and up to an hour and a half. Meanwhile, preheat oven to highest possible temperature setting (500°F to 550°F)
3 - 10 minutes before guests are ready to be served, remove foil, and place roast back in hot oven and cook until well-browned and crisp on the exterior, 6-10 minutes. Remove from oven, carve, and serve immediately.
The Perfect Prime Rib
You could also use a blow torch.
Ingredients
Standing rib roast (prime rib), 3-12 pounds (This recipe works for prime rib roasts any size from 2 ribs to 6 ribs. Plan on 1 pound of bone-in roast per guest (each rib adds 1.5 to 2 pounds to the roast))
Kosher salt
Freshly ground black pepper
Procedures
1 - Preheat oven to lowest possible temperature setting, 150°F or greater (some ovens can't hold a temperature below 200°F). Season roast generously with kosher salt and fresh ground black pepper. Place roast, with fat cap up, on v-rack set in large roasting pan. Place in oven and cook until center of roast registers 120°F on an instant-read thermometer for medium-rare, or 135°F for medium. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours. In a 200°F oven, this will take 3 1/2 to 4 hours.
2 - Remove roast from oven and tent tightly with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes, and up to an hour and a half. Meanwhile, preheat oven to highest possible temperature setting (500°F to 550°F)
3 - 10 minutes before guests are ready to be served, remove foil, and place roast back in hot oven and cook until well-browned and crisp on the exterior, 6-10 minutes. Remove from oven, carve, and serve immediately.
The Perfect Prime Rib
Posted on 12/18/14 at 5:19 pm to KosmoCramer
beautiful reverse sear
Posted on 12/18/14 at 5:38 pm to KosmoCramer
Dude, that is awesome...
Posted on 12/18/14 at 5:59 pm to KosmoCramer
That picture should come up when you Google 'Reverse Sear'.
Posted on 12/18/14 at 7:19 pm to L S Usetheforce
Did you use the same method?
Posted on 12/18/14 at 7:21 pm to Gris Gris
I doubt it.
There's a lot of gray.
Looks like a high heat first then low and slow kind of guy aka regular sear.
There's a lot of gray.
Looks like a high heat first then low and slow kind of guy aka regular sear.
Posted on 12/18/14 at 7:22 pm to KosmoCramer
didnt yours look terrible tho?
Posted on 12/18/14 at 7:53 pm to Lester Earl
I thought it was pretty good.
Posted on 12/18/14 at 8:37 pm to KosmoCramer
Bookmarked. Thunderous round of applause.
Posted on 12/18/14 at 8:43 pm to KosmoCramer
I know everybody likes their meat rare, but I like mine medium/medium rare.
I just eat something that's still mooing ...
I just eat something that's still mooing ...
Posted on 12/18/14 at 9:28 pm to KosmoCramer
Top right of those cuts makes me gag. I like mine a little bit more pink. That shite is blue and cold.
This post was edited on 12/18/14 at 9:29 pm
Posted on 12/18/14 at 9:58 pm to Gugich22
It's the lighting and a bad camera, it was all like the left side.
The whole roast was in the same oven believe it or not
The whole roast was in the same oven believe it or not
Posted on 12/18/14 at 10:49 pm to KosmoCramer
That's how it's supposed to look.
Posted on 12/18/14 at 10:52 pm to KosmoCramer
Wow. That looks like complete shite.
To be expected though from an antiquated dish most fit for a derelict Las Vegas buffet.
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